Need a quick salad for lunch or dinner? This snap pea salad makes a tasty main dish salad or you can serve it up as a side dish for your favorite meals. It's made with simple, fresh ingredients and only takes about 15 minutes to prepare.
After making this garlic roasted labneh about a month ago, I was inspired to find more ways to use this tasty Middle Eastern yogurt spread. I've used it as a dip for spinach roti and also as a for coconut lentil curry.
In this recipe it makes a tasty bottom layer for a chopped vegetable salad with sugar snap peas, cucumbers, and arugula.
Ingredients
This recipe uses mostly fresh ingredients that take just a few minutes to prep up to add to the salad. The only exception is the labneh which you can choose to make homemade or opt for a store-bought option.
- Arugula: I love the peppery flavor arugula brings to this salad. It works so well with the sweetness of the snap peas but you can also use other salad greens such as mesclun mix, spinach, or kale.
- Snap peas: Also called sugar snap peas this veggie is usually available year-round in most grocery stores. They're a great option since the pods are edible too. Don't get them confused with snow peas which are similar in shape but flatter.
- Cucumber: Any cucumber works but I really love to use hothouse or Persian cucumbers since they contain fewer seeds and are a bit crisper in texture.
- Artichoke hearts: Used jarred or canned artichoke hearts stored in water for the best flavor and texture. They make a tasty yet easy ingredient to add to salads.
- Labneh: A spread made by straining yogurt it makes a tasty base for the salad. I love this garlic-roasted homemade labneh but you can also use storebought if you need to save some time.
- Za’atar seasoning: An herb and a spice blend composed of the flavors of marjoram, oregano, and thyme. You can buy it in most well-stocked spice aisles.
- Olive oil: Extra-virgin olive oil is the best option for salads. Don't skimp too much here as quality does impact the flavor.
- Lemon juice: Always use fresh for salads.
Substitutions and Variations
- Add a different dressing. Some of my favorite dressings are this creamy apple cider dressing and this easy red wine vinaigrette.
- Change up the veggies. Really just about any combination of fresh veggies works. Try to use a combination of textures and don't forget to add some crunchy veggies too! Sliced radishes, shredded carrots, broccoli slaw, riced cauliflower, and tomatoes are some favorites.
- Want a dairy-free option? Swap the labneh for your favorite hummus recipe instead. For something really different try out this beetroot hummus without tahini.
- No artichoke hearts? Hearts of palm is a great alternative.
How to Make Snap Pea Salad
- Prep up all the veggies for the salad. Slice the snap peas on the diagonal for a nice look in the salad. Peel and slice the cucumbers thinly and cut the artichokes into quarters.
- Mix together the labneh with the spice blend. and spread the garlic labneh with Za'atar over the bottom of the serving dish.
- Layer the veggies. Start with the arugula then add the cucumbers, snap peas, and artichoke hearts.
- Drizzle olive oil and freshly squeezed lemon juice over the top and season with a little salt and pepper.
How to Store
This salad is best eaten right away. The arugula is rather delicate once the dressing is added it won't hold up for too long.
If you know you are going to have leftovers, store everything separately and add the olive oil and lemon juice when you're ready to eat.
Expert Tips
- Make sure you get sugar snap peas and not snow peas! They're not the same.
- Add the olive oil and lemon juice just before serving for the best flavor and texture.
- Feel free to change up this easy salad however you want! I've given you some ideas to try out.
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Quick and Easy Snap Pea Salad
Ingredients
- 4 cups arugula
- 1 ½ cups thinly sliced snap peas
- 1 cup thinly sliced cucumber
- ½ cup quartered artichoke hearts.
- ¾ cup labneh
- 1 teaspoon za’atar seasoning
- 2 tablespoons olive oil
- 1-2 fresh lemon juice
- Salt and pepper to taste
Instructions
- Mix the labneh and za’atar seasoning together and spread it on the bottom of the serving plate.
- Top with the arugula, peas, cucumbers, and artichoke hearts in layers.
- Drizzle with olive oil and freshly squeezed lemon juice. Season to taste with salt and pepper and serve.
Notes
- Make sure you get sugar snap peas and not snow peas! They're not the same.
- Add the olive oil and lemon juice just before serving for the best flavor and texture.
- Feel free to change up this easy salad however you want! I've given you some ideas to try out.
Did you make this recipe? Let me know!